- 2 large leeks
- 6 zucchini
- 2 bacon slices 1 cm thick
- 150 ml vegetable stock
- salt
- black pepper
- extra virgin olive oil
- Dried tomato skins to decorate
- 4 slices of toasted bread
Preparazione:
Sprouted leeks and courgettes, wash them and cut them into slices; you dry the leeks in a pan with a drizzle of extra virgin olive oil, then add the zucchini, let them simmer, adding, if necessary, a little ‘vegetable stock and season with salt and pepper. Remove the pan from the heat and pass everything to the mixer, put the mixture in a saucepan, add the remaining broth and let it consume slightly, in the meantime, cut the bacon into strips and pass it in a pan for make it crunchy, then pass it on paper towels.
You can serve the past in a champagne glass, add the bacon, slice of bread bruschettata and decorate with dried tomato skins.
This post is also available in: French, Italian, Spanish
Recipes easy and quick to cook.
In cucina con Manu.
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